Easy Keto Pancakes

Ingredients

Refrigerated
- 4 Eggs, large

Canned Goods
- 1/3 cup Coconut milk

Condiments
- 3/4 cup Almond or any nut butter

Baking & Spices
- 1/2 tsp Baking soda
- 1 tsp Cinnamon or vanilla, powder

Oils & Vinegars
- 2 tbsp Ghee or coconut oil

Other
- 2 tbsp Erythritol (20 g/ 0.7 oz

Time
Total: 20M

Found on ketodietapp.com

Description

Making keto-friendly pancakes is easier than you think. I used my food processor because it makes the pancake batter smooth in just a few seconds. Dont worry, even if you dont have a food processor, just use a hand whisk to combine all the ingredients. These pancakes are not as light and fluffy as my Basic Keto Pancakes. They are more dense and filling - you wont need to eat more than a couple before you feel full.

Directions

Place the almond butter, eggs, coconut milk, Erythritol, cinnamon and baking soda into a food processor. If using a hand whisk, make sure the ingredients have reached room temperature for easy whisking.
Process until well combined for 5-10 seconds.
Heat a large pan greased with ghee or coconut oil. Once hot, use a ladle to pour in the pancake batter (about ¼ cup per each). Fry over a low heat until bubbles start forming on the pancakes.
Then, use a spatula to turn the pancake over. Fry for another 30-40 seconds and place on a serving plate. Fry the pancakes in batches and grease the pan as needed with a teaspoon at a time.
Optionally, serve with Homemade Sugar-Free Maple Syrup and berries.

Nutrition

3.6 grams 5.3 grams 12.8 grams 32.5 grams 10.1 grams 401 calories